“Da Coa” is a typical restaurant housed in an old stable dating from the mid-twentieth century and situated at the gateway to the countryside of Ravenna. To welcome customers and recommend the menu choices is Giuliana, an expert pasta maker, whilst in the kitchen her children Alex and Nico, along with her partner Valerio, are intent on preparing the numerous local specialities offer . . . >>>

“Da Coa” is a typical restaurant housed in an old stable dating from the mid-twentieth century and situated at the gateway to the countryside of Ravenna. To welcome customers and recommend the menu choices is Giuliana, an expert pasta maker, whilst in the kitchen her children Alex and Nico, along with her partner Valerio, are intent on preparing the numerous local specialities offered. The restaurant features a vast selection of first courses, all prepared using handmade fresh pasta and including: cappelletti with meat sauce, tortelli with fresh Ricotta and spinach or with butter and sage, garganelli with peppers and pancetta, passatelli in broth and traditional tagliatelle with arghei (chicken gizzards and livers). Main courses include mixed grilled meat, characteristic pig’s liver cooked in netting, grilled mutton and Romagna-style meatballs whilst desserts include blueberry, mascarpone and Ricotta cake, crème caramel, mascarpone with pineapple and tiramisu. Da Coa also prepares fresh vegetables in oil and typical digestives served at the end of the meal, such as cream of limoncello, chocolate, zabaglione and liquorice, which leave customers with a pleasant taste in their mouths. Finally, a carefully selected choice of wines from local producers or national labels accompany the typical local dishes served.